Without a doubt, the humble Cobb salad has been a steady item on the menus of restaurants all over the States since the late 1920’s. It was said to be a creation of Robert Cobb from Los Angeles, owner at The Brown Derby restaurant – and its popularity still reigns. You see people order it in the movies, and in real life. Chances are good that you have eaten one before, if not, now is a great opportunity to find out what it is all about.
The idea stemmed from hunger, as many good recipes do… And upon finding watercress, romaine lettuce, tomatoes, boiled eggs, cooked chicken breast, crispy bacon, chives, Roquefort cheese and a simple red wine vinaigrette in the kitchen at the end of service – a star was born. See, you can get really creative with leftovers and discover a dish that makes a statement! Of course, that is just one side of the story, others say that it was in honor of Mr. Cobb. Whichever story you choose to believe, just know that all the ingredients are good for you, and they taste wonderful together. If you are avoiding dairy, refrain from the traditional cheese. Egg-free? Go ahead and skip that too.
It is a piecemeal salad, just go with what you have and make it “Cobb-like”. If you happen to have any leftovers of basil pesto chicken hiding in your fridge, your Cobb salad will be extra special.
Cobb Salad Recipe
Protein: 47g / %
Carbs: 9g / %
Fat: 21g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 chicken breasts, boneless, skinless
- 2 tbsp. chopped rosemary
- Cucumber, chopped
- Cherry tomatoes, halved
- Bacon, cooked
- Boiled eggs, halved
- Avocado, cubed
- Red onion, thinly sliced
- Cooking oil (i.e. avocado oil)
- Salt & pepper to taste
Dijon Vinaigrette Ingredients
- 1 garlic clove, minced
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 2 tsp. red wine vinegar
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 4 tbsp. olive oil
- To make the dressing, combine all the ingredients in a bowl and mix well. Set aside.
- For the chicken, drizzle a few teaspoons of oil then season with rosemary, salt and pepper on both sides.
- Cook in a hot pan for 7-10 minutes or until the chicken is golden brown on both sides and cooked through. Remove from the pan and allow to rest for 10 minutes before slicing.
- To make the salad, top the lettuce with the cucumber, tomatoes, sliced chicken, boiled eggs, avocado, bacon and onion.
- Pour the dressing over the salad and serve.